Instructions

1. Wash and trim the zucchini, and slice them into half-moons.
   
2. Heat a drizzle of olive oil in a pan and lightly brown the peeled garlic clove. Add the zucchini and sauté over medium heat until golden and tender (about 10–15 minutes). Set aside to cool.
   
3. Meanwhile, wash and thinly slice the cherry tomatoes. Coarsely grate the cheese. Wash, dry, and finely chop the dill.
   
4. Once the zucchini has cooled, preheat the oven to 200°C/400°F (180°C/350°F if using a fan-assisted oven).
   
5. In a large bowl, beat the egg. Add the cream, grated cheese, salt, pepper, and chopped dill. Mix well.
   
6. Set aside a few slices of zucchini and cherry tomatoes for decorating. Add the rest of the vegetables to the cream mixture and stir to combine.
   
7. Lightly grease the tart pan with olive oil and line it with puff pastry, covering both the base and the sides. Prick the bottom with a fork.
   
8. Pour the filling into the prepared crust. Decorate the top with the reserved zucchini and tomatoes. Gently fold in the edges of the pastry to prevent the filling from leaking out.
   
9. Bake in the preheated oven for 20–30 minutes, or until the pastry is golden and fully cooked. Let the tart cool slightly before serving.